Shrimp and veggie stir fried
A flavorful dish made with salad shrimp and any fast cooking veggie of your choice. If you love coconut oil this is a must try dish.
Servings 3
Calories 153kcal
Ingredients
- 1 cup Salad shrimp
Marinate shrimp with
- 1 cup cut veggie - (Tender ridge gourd used here) (see substitution list above )
- 1/2 tsp Paprika powder
- 1/3 - 1/2 tsp Turmeric powder
- Salt ( add very little)
Other Ingredients
- 4 pearl onion / shallots sliced
- 1 inch ginger chopped
- 1 Green chili put a small slit in the middle)
- Salt to taste
- 3-4 tsp Coconut oil
Instructions
- Thaw the salad shrimp and marinate it with the paprika powder, turmeric powder and little salt. Keep aside
- Cut the veggie into small pieces.
- Heat a wide pan add a tsp or 2 of coconut oil add the chopped ginger then green chili give it a minute then add the shallot slices mix well. Now add the veggie (ridge gourd here). Stir well then cover and cook on low medium heat.
- Sprinkle water only if necessary as the moisture in the veggie is enough to cook it. After 2-3 minutes open and add little salt give it a quick mix cover and continue cooking for another 2-3 minutes now the veggies should be 80% cooked.
- Make a wide space in the middle of the veggie and put the shrimp in the middle and cover it with the veggie (so that the shrimp is buried inside). This heats up the shrimp quickly. cover and cook for 1 -2 minutes
- Open the lid now stir well add the curry leaves (crush slightly with your fingers so it releases its aroma. Switch off flame and drizzle raw coconut oil give it a quick stir cover and leave it for a minute for the flavors to marry. Now it is ready to be served.
- Tases best with rice and other curries when served warm.
- Leftover can be refrigerated for uptown a week in the refrigerator.
Video
Notes
Do not use large shrimp use the tiny ones for best sweet flavors.
Use tender veggies for best results.
Do not cook for too long as the green color fades and shrimp will toughen.